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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Saw this in GH, looks really tasty! Ingredients:
2 -3 tangerines |
1/4 cup dry sherry |
1 tablespoon fresh ginger, grated |
1 teaspoon sesame oil |
1 tablespoon cornstarch |
1 teaspoon cornstarch |
2 tablespoons low sodium soy sauce |
1 lb flank steak, 1/8 inch slices |
4 teaspoons vegetable oil |
1 red pepper, sliced thin |
6 ounces snow peas, strings removed |
3 green onions, cut into 1 inch pieces |
1/4 cup water |
Directions:
1. remove peel in strips from 2-3 tangerines, remove any white pith from peel, set aside.
2. cut remaining pith from tangerines, juice tangerines into 2 cup measuring cup, remove seeds.
3. stir in sherry, oil, 1 t cornstarch, set aside.
4. in medium bowl, mix soy sauce and 1 T cornstarch, add beef and coat to toss, set aside.
5. heat 2 t vegetable oil in skillet, cook tangerine peel for 2-3 minutes, transfer to large bowl.
6. Cook peppers, peas, and green onions in skillet for 1 minute, add water and cook for 2 minutes stirring often. Add to bowl with peels.
7. add 1 t oil to skillet, cook half beef until browned, add to vegetable bowl. repeat with other half of beef.
8. add juice to skillet, heat until boiling, boil 1 minute. return beef mixture to skillet, heat through.
9. Serve over rice.
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